Garden Eats

Dinner this week: eating local. Zucchini and summer squash from the garden. Sauteed with Parmesan cheese, which got a little more browned than I expected.

Veggies on a Stick

Zucchini from a friend, stacked with tomato and bell pepper. Brush with olive oil, sprinkle with coarse sea salt, fresh ground pepper and a little dried oregano.

Shaved Ice Shack

Our cool spring has delayed our tour of shaved ice shacks. We're trying to play catch-up. This is a small watermelon ice at the shack nearest our house. It doesn't even have a name, it's just a white shed in a parking lot. Price: $1.25. It is true shaved ice, not a snow cone (yes, there is a difference).

Kiddo in the Kitchen: Snack Time

Snacking plate created by my daughter. She didn't even share.

Buffalo Wing Dip

This recipe came from my mom Sooz.

Shred or dice 1 rotisserie chicken

Mix with:

16 ounces of cream cheese

1 8 ounce bottle of Frank's hot sauce

1 8 ounce bottle of bleu cheese dressing

1 cup of chopped celery

Top with shredded cheddar and bake at 350 degrees until bubbly and a little brown around the edges.

I couldn't find 8 ounce bottles of anything, so I estimated from the sizes I could find. This was really good, but it makes a lot, so best to cook it up for a crowd. We used tortilla chips for dipping. Crackers and crostinis would be good, too. It has a lot of zing, but isn't TOO spicy.

Panini Simplicity

I had forgotten that paninis and such treats. My daughter learned how to make them at Jr. Chef School. This one has ham, Wwiss, tomato and fresh basil leaves on sourdough.